Name: Pan-Seared Chicken Thighs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7.5 oz boneless skinless chicken thighs; 1 tbsp extra virgin olive oil; 1 bunch asparagus; 2 cloves garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 whole lemon

Nutrition

Per serving

529 calories

Protein: 49g; 35% of calories
Carbs: 17g; 12% of calories
Fat: 33g; 53% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Trim the woody ends off the asparagus and place the spears on the baking sheet.
Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with half of the salt and pepper.
Pat the chicken thighs dry with a paper towel and season both sides with the remaining salt, pepper, and dried oregano.
Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs in the skillet and sear for 5-6 minutes until a golden-brown crust forms.
Flip the chicken and place the asparagus in the oven; roast the asparagus for 10-12 minutes while the chicken finishes cooking in the pan.
Add the minced garlic to the skillet during the last 2 minutes of cooking, stirring it around the chicken until fragrant.
Remove from heat and serve the chicken alongside the roasted asparagus with a fresh squeeze of lemon juice over the top.

Nutrition

Ingredients

Instructions

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